Melo Villareal
Experience Japan’s Mountain-Inspired Cuisine at Yakiniku Yama Oku in Causeway Bay
HONG KONG – As autumn brings cooler temperatures and a craving for comforting seasonal flavours, Yakiniku Yama Oku in Causeway Bay introduces its new autumn-winter menu. The exclusive Japanese yakiniku kappo restaurant celebrates the season with premium wild game, fresh hairy crab, and an immersive omakase experience inspired by Japan’s traditional mountain-hearth cooking.
Chef Koji Takazono (left) and Chef Koichi Kuga (right)
Located at CUBUS in Causeway Bay, the intimate 12-seat dining destination offers a contemporary interpretation of Japan’s historic mountain cuisine. Its name, which translates to “barbecue in the heart of the mountains,” reflects the restaurant’s culinary philosophy of combining traditional techniques with modern Japanese craftsmanship.
The new seasonal offerings feature venison, wild boar, hairy crab, and premium wagyu, bringing together the flavours of Japan’s countryside and the artistry of kappo dining.
A Modern Interpretation of Japan’s Mountain Cuisine
Yakiniku Yama Oku is part of a dining group that includes Sukiyaki Nakagawa and Teppanyaki Mihara Goten. Since opening in summer 2026, the restaurant has attracted diners seeking an intimate and distinctive Japanese dining experience.
Its cave-inspired interiors evoke secluded mountain gatherings during Japan’s Shogunate era, when meat consumption was traditionally restricted. The restaurant’s culinary concept draws on these traditions, presenting them through contemporary yakiniku and kappo techniques.
Fukuoka chefs Koji Takazono and Koichi Kuga lead the kitchen, showcasing Japanese culinary craftsmanship through carefully selected ingredients, precise preparation, and seasonal menus.
Wild Game Takes Centre Stage in the Autumn Menu
The autumn-winter menu highlights wild game, offering a distinctive alternative to conventional beef and pork dishes.
Venison Cutlet with Kinzanji Miso, Balsamic Soy Sauce and Mustard
Priced at HK$290, the Venison Cutlet features premium French venison loin, lightly deep-fried to create a crisp exterior while preserving its tender texture.
The naturally lean meat is complemented by balsamic-soy sauce and house-crafted Kinzanji miso, delivering a balance of savoury, tangy, and umami flavours.
Botan Nabe
Available for HK$260, Botan Nabe is a traditional Japanese hot pot featuring thinly sliced wild boar simmered in a nourishing dashi-and-miso broth.
The comforting dish celebrates the rich flavours of game meat while offering a warming option for cooler autumn evenings.
Hoba-yaki
Priced at HK$290, Hoba-yaki draws inspiration from the traditional cooking methods of Hida Takayama in the Japanese Alps.
Grilled over an open flame on an aromatic hoba leaf, wild boar tenderloin is served with specially blended miso, seasonal mushrooms, and vegetables.
The preparation highlights wild boar’s earthy flavours while reflecting Japan’s historic mountain-hearth culinary traditions.
Hairy Crab Delicacies Celebrate the Season
Hairy crab season brings two special dishes to the restaurant’s autumn menu, giving seafood lovers a chance to enjoy the prized crustacean in refined Japanese preparations.
Hairy Crab, Sea Urchin and Salmon Roe Donabe
Priced at HK$580, this signature seasonal creation features hairy crab sourced from Shanghai during its peak harvest.
The crab’s sweet meat and rich roe are layered over premium Nagano Yaehara Koshihikari rice, freshly prepared in a traditional Nagatanien claypot.
Sea urchin and salmon roe add contrasting textures and flavours, creating a luxurious combination of sweetness, richness, and briny freshness.
Steamed Fish Cake with Hairy Crab and Matsutake Mushroom
Available for HK$180, this careful preparation combines hairy crab with steamed fish cake and aromatic matsutake mushrooms.
The dish highlights the chefs’ kappo techniques, balancing the seafood’s sweetness with the earthy character of seasonal mushrooms.
Experience the Autumn-Winter Yakiniku Omakase REI
For diners seeking a complete culinary experience, Yakiniku Yama Oku introduces a refreshed version of its popular Yakiniku Omakase REI.
Priced at HK$1,480 per person, the seasonal 11-course menu combines tabletop grilling, smoking, simmering, and claypot cooking.
The experience begins with Wagyu Namero, a creative take on traditional Japanese fish tartare made with premium raw wagyu.
A daily sashimi preparation follows, featuring lightly smoked fish dressed with shiso to refresh the palate.
The next course introduces thick-cut beef tongue served with grilled leek and tomato sauce, leading into one of the menu’s highlights: 14-Day Dry-Aged Wagyu Loin with seasonal vegetables.
The wagyu is prepared shabu-shabu style in a rich broth made from beef bones and oxtail simmered for 72 hours, showcasing the kitchen’s attention to flavour development.
Seasonal Ingredients and Signature Wagyu Creations
The omakase continues with Steamed Egg Custard with Matsutake Mushroom, combining silky egg custard with the mushroom’s distinctive aroma.
Seven-Day Dry-Aged Chateaubriand introduces another rich course, paired with foie gras and seasonal vegetables.
A Caprese preparation featuring sansho-simmered dried fish, grilled over straw and finished with red wine soy sauce, provides a refreshing contrast before the menu’s wagyu and sea urchin highlights.
The Premium Wagyu Beef Fillet Sando with Sea Urchin combines juicy beef with the delicate sweetness of uni.
Another signature creation, Sirloin Wagyu Beef and Cured Kodawari Egg Yolk Roll with Sea Urchin, features the restaurant’s distinctive yamaoku-yaki preparation, balancing rich beef, egg yolk, and seafood flavours.
A Comforting Claypot Finale
The omakase concludes with Wagyu Beef with Maitake and Brown Beech Mushroom Donabe.
Prepared to order in a traditional Nagatanien claypot, the dish combines premium wagyu, mushrooms, and rice. The beef’s rendered fat enriches the rice, while the mushrooms contribute earthy flavours.
The meal comes with miso soup and pickles, and ends with a daily dessert.
An Intimate Dining Experience in Causeway Bay
Yakiniku Yama Oku occupies about 400 square feet and seats just 12 diners around its intimate counter.
The restaurant’s interiors feature textured wood, dark walls, and soft linear lighting, creating a secluded atmosphere inspired by traditional Japanese mountain hideaways.
Wave-like ceiling patterns cast a sunset-red glow across the space, complementing the crimson counter chairs and creating a dramatic setting for the chefs’ grilling presentations.
The counter arrangement lets guests watch each dish being prepared, making the dining experience an integral part of the restaurant’s culinary storytelling.
With its seasonal ingredients, traditional cooking techniques, and contemporary presentation, Yakiniku Yama Oku offers a distinctive Japanese dining experience for food enthusiasts visiting Hong Kong this autumn and winter.
Managed by CSC Collective, Yakiniku Yama Oku is located on 3/F, CUBUS, 1 Hoi Ping Road, Causeway Bay, Hong Kong, and is open daily from 12 noon to 2:30 p.m. and from 6:00 p.m. to 11:00 p.m. For enquiries or reservations, please email yakiniku-yama-oku@csccollective.com, WhatsApp (852) 4497 5412, or call (852) 5394 3681.
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